Tropical Fruit Cheesecakes

 

Tropical Fruit Cheesecakes

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200 g low-fat soft cheese, tub
1 teaspoon vanilla essence
2 tablespoon artificial sweetener
1 large egg(s), separated
4 portion Quaker Caramel Jumbo Snack a Jacks
1 medium mango(s), whole fruit, ripe, peeled, pitted and sliced
½ medium papaya, whole fruit, deseeded and peeled
1 medium kiwi fruit, peeled and sliced
2 sprig fresh mint

 

Preheat the oven to Gas Mark 4 / 180°C / 350°F.

Spoon the soft cheese into a mixing bowl and beat with a wooden spoon until softened. Stir in the vanilla essence and sweetener, then the egg yolk.

In a clean, grease-free bowl, whisk the egg white until it holds its shape. Fold it into the cheese mixture using a large metal spoon.

Fold a collar of foil around each Snack-a-Jack to about twice its depth, making sure that it is a snug fit. Share the cheescake mixture between them, levelling the tops. Transfer to the oven and bake for 12-15 minutes, until set. Cool completely.

Chill until ready to serve, then carefully peel away the foil collars. Top with sliced mango, papaya and kiwi fruit. Decorate with mint sprigs.

Chef’s Tip: Use your choice of fresh fruit to top the cheesecakes. Sliced fresh strawberries, raspberries and blueberries would be delicious.